Okroshka – a remarkable dish of Russian cuisine which can be prepared during a heat though every day. Especially as for creatively conceiving hostess okroshka gives unlimited opportunities for manifestation of imagination. Unusual and very useful spring option – okroshka with a sorrel, dandelions and a nettle.
It is required to you
- - dandelion leaves
- - sorrel
- - a cucumber – 3 pieces.
- - nettle
- - ham or meat – 400-500 g
- - egg – 5 pieces.
- - salt
- - green onions
- - potatoes – 4 pieces.
- - horse-radish mustard.
- - a garden radish – 6 pieces.
- - kvass
- - sour cream
Instruction
1. Boil potatoes, it is possible with a peel, and eggs, after cooling clean. Wash out fresh cucumbers and a garden radish, remove tips. Crumble potato, cucumbers, a radish, eggs. Cut into cubes ham or boiled meat. Pour out the crushed ingredients in a pan or a big bowl.
2. Touch dandelion leaves, wash out, put in ware with abruptly salty cold water for 30-40 minutes. Then drain water, wash out once again, small crumble and you sprysnit lemon juice to get rid of characteristic bitterness.
3. Wash leaves of a young nettle with hot water, but not boiled water. Touch leaves of a young sorrel, wash out, small cut. Then crumble a sorrel and a nettle and a potolkita in a bowl with salt before formation of juice. Wash thin feathers of green onions, small chop. Put all greens in the general ware.
4. Mix all components. Fill in with kvass, add salt and horse-radish mustard. Spill okroshka on plates and season with sour cream.